I rarely post twice in a weekend, but having written some knitting content yesterday, I feel compelled to show you these cookies. I had a craving for peanut butter cookies yesterday, and these more than hit the spot. They are super delicious.
I followed almost exactly the recipe for Classic Peanut Butter Cookies from the 1997 edition of The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker. I made two substantive changes: I used gluten-free flour, and I added some ground almonds. (Plus, I left out the salt, and sprinkled sugar on top before baking). I used my standard GF flour mix, Dove’s Farm, in the self-raising variety (it is a mix of rice, potato, tapioca, maize, and buckwheat flours), but use your favorite all purpose GF flour mix. The recipe calls for 2 1/2 cups of flour, and I used 2 cups of GF flour and 1/2 cup of ground almonds. I also suggest being choosy with your peanut butter. I used one made by a local small batch producer:
Here then is the recipe, slightly modified from the one in the cookbook. Be forewarned that this recipe is written using standard American measurement conventions.
Gluten-free Peanut Butter Cookies
Preheat oven to 350F/180C.
Mix together in a small bowl and set aside:
- 2 cups gluten-free flour
- ½ cup ground almonds
- 1 ¼ tsp baking powder
- ½ tsp baking soda
In a larger bowl, beat together the following ingredients on medium speed until very fluffy and well blended:
- ¼ cup vegetable oil (I used sunflower)
- 2/3 cup peanut butter
- 12 Tblsp unsalted butter, softened
- 1/3 cup powdered sugar
- 1 cup packed light brown sugar
Add and beat until well-combined:
- 1 large egg
- 1 large egg yolk
- 2 ½ tsp vanilla
Stir the flour mixture into the peanut butter mixture until well-blended and smooth. Let the dough stand for 5 minutes to firm slightly. Pull off pieces and roll between your palms into generous 1-inch balls. Space about 2 inches apart on the sheets. Using the tines of a fork, form a crosshatch pattern and press each ball into a 1 ½ inch round. Sprinkle with sugar.
Bake, 1 sheet at a time, until the cookies are just tinged with brown at the edges, rotate the sheet half-way through baking for even browning. Remove the sheet to a rack and let stand until the cookies firm slightly. Transfer the cookies to racks to cool.
In my experience, gluten-free cookies often spread like crazy in the oven and turn into an unsightly mess; these behaved beautifully and produced a very classic cookie:
I hope you like them! I found them to be even better the second day. I have spent the morning knitting, watching great tennis, and eating peanut butter cookies. Not a bad way to spend a Sunday.